Spinach Ricotta Pasta

Yesterday after making the ricotta, I began thinking about recipes. I knew I wanted to make a Ricotta Pie but wasn’t sure what else to make. Spinach Ricotta Pasta is what I made. This is the recipe I used but, of course, I changed things up.

It was delicious! Vince said “another restaurant quality meal!” Those kinds of comments inspire me to continue making yummy meals.

Changes I Made:

• I added shrimp. I peeled them, then sauteed them in very hot butter and added a bit of Cajun Redhead seasoning.
• I added chopped onion, one chopped seeded jalapeno and about 1/3 cup of sliced green onions.
• I added about 1/2 cup of grated parmesan cheese.
• I was using fresh spinach so I sauteed the stems first (along with the onions, garlic and jalapeno. Then I added the coarsely chopped spinach.
• Once it was on the serving dish, I added chopped fresh basil and chopped fresh tomatoes.

The ricotta was nice and dry so it wasn’t grainy at all. We both nibbled on it a bit before dinner and Vince said it tasted “rich”.

It was a quick meal. Except for cooking the pasta, it was a one pot meal. We also had roasted beets and carrots . . from the garden!